Ingredients:

  • 4 Tbsp Unsalted Butter (60 g)
  • 1 medium Yellow Onion, finely diced (150 g)
  • 2 cloves Garlic Cloves, minced
  • 1/4 cup All-Purpose Flour (plain) (30 g)
  • 4 cups Chicken or Vegetable Stock, low sodium (950 ml)
  • 1/2 cup Carrots, peeled and finely diced (80 g)
  • 4 cups Fresh Broccoli, chopped into very small florets (450 g)
  • 1 cup Whole Milk or Half-and-Half (240 ml)
  • 1/2 cup Heavy Cream (Double Cream) (120 ml)
  • 8 oz Sharp/Mature Cheddar Cheese, freshly grated (225 g)
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Pinch Ground Nutmeg

Instructions:

  1. Melt the Butter: In your heavy-bottomed pot, melt the butter over medium heat until it foams gently.
  2. Sauté the Vegetables: Add the diced onion and carrot. Cook gently for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots soften slightly. Add the minced garlic and cook for 1 minute until fragrant.
  3. Create the Roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes. This cooks out the raw flour taste. The mixture (the roux) should be thick and slightly sandy.
  4. Add the Stock: Gradually pour in the warm stock, whisking vigorously as you go to ensure no lumps form. Bring the mixture to a simmer.
  5. Add the Broccoli: Once simmering, add the small broccoli florets. Reduce the heat to low, cover the pot partially, and let it simmer for 15–20 minutes, or until the broccoli is very tender (easily pierced with a fork).
  6. Blend (Optional): If you prefer an ultra-smooth soup, remove 1/4 of the soup, blend until smooth, and return it to the pot, or use an immersion blender briefly to break down some of the florets for thickness.
  7. Introduce Dairy: Stir in the whole milk (or half-and-half) and the heavy cream. Bring the soup back up to a gentle simmer (do not boil).
  8. Remove from Heat: Turn off the heat source completely. Let the soup cool for 2–3 minutes. The liquid must not be boiling when the cheese is added.
  9. Add Cheese Gradually: Add the freshly grated cheddar cheese in three batches, stirring constantly until the cheese is fully melted and incorporated before adding the next batch. Stir slowly until the soup is smooth and velvety.
  10. Seasoning Check: Stir in the pinch of nutmeg, salt, and pepper. Taste the soup and adjust the seasoning. If reheating is necessary, do so over very low heat, stirring constantly, and do not allow it to boil.